Monday, May 28, 2012

Another Classique

Fish Pie
Whenever dignitaries and very important guests visited or for official parties, my Mother made it a point to have Fish Pie on the menu.  We children loved it and especially my brother Kenny who chose it as the dish of the day for his birthday which preceded my sister’s by two days.   Just anticipating the pie made us drool in ecstacy and to this day it is a firm favourite.
The Recipe:
   A.      ½ kg seer fish (any sliced fish will do);  1 medium onion, chopped; 1 medium tomato, chopped; 1 flake garlic, minced; ½ inch ginger, minced; 2 green chillies, minced; few coriander leaves, chopped; 2 spring onions, minced; ½ tsp turmeric powder; 1 ½ cups water and salt to taste; 2 tbsp olive oil.
     B.      1 cup cooked pasta (My Mother always used spaghetti)
     C.    1 cup  grated carrot (any vegetable)
     D.   For White Sauce:  1 whole egg; 1 cup fish stock; 1 cup milk; salt & white pepper to taste; 1   taste; 1 dsp flour; 1 small onion minced.
      E  For Topping:  50 gm of grated cheese
Place  ingredients from A except olive oil  in a saucepan and gently bring to the boil.  Lower flame and cook five minutes till fish is cooked.  Remove fish, debone and place in the bottom of a greased oven proof dish.  Reserve liquid for making the white sauce (fish stock).  Place the pasta on top of the fish in an even layer.  Top with the grated carrot.  Keep aside while you make the white sauce.
For White Sauce:   Heat oil in non stick pan.  Fry the minced onions until glazed and transparent.  Add flour and stir fry for a minute till crisp.  Lower flame and slowly pour in the fish stock, stirring all the while to avoid lumps.  Next add the milk and keep stirring until thick and creamy.  Add the whole egg and gently mix.  Season with salt & white pepper.  Pour over the carrot,  pasta and the fish taking care to see that the sauce goes right to the bottom.    Sprinkle the grated cheese on top and bake in a preheated oven at 250 C till cheese melts and becomes golden brown.  Serve hot, with freshly baked, crusty baker’s bread and a garden salad.

No comments:

Post a Comment